Effect of Pumpkin Husks on Cracker Dough Fermentation [PDF]
Техника и технология пищевых производств, 2019 An acute deficiency of food fibers is one of the most urgent problems of balanced diet. Food status can be increased by fortifying food formulae with natural raw ingredients that are rich in alimentary fibers.
Zaitseva I. +2 more
doaj +2 more sources
Pumpkin Seed Proteins: The Potentially Alternative Protein Supplements for Food Applications [PDF]
FoodsPumpkin seed proteins are underutilized plant proteins with a balanced content of essential amino acids and health benefits. Benefit from the functional properties and low-cost character, pumpkin seed proteins exhibit great potential for applications as ...
Yufeng Xie +4 more
doaj +2 more sources
AKTIVITAS HEPATOPROTEKTOR SARI BUAH LABU KUNING (Cucurbita moschata Duchesne.) PADA TIKUS (Rattus norvergicus) YANG DIINDUKSIKAN KARBON TETRAKLORIDA [PDF]
Jurnal Farmasi Galenika (Galenika Journal of Pharmacy), 2016 One of the plants that are often used in traditional medicine is the fruit of pumpkin used to treat hepatitis manner pumpkin fruit cut into small pieces and then steamed, then eaten .Pumpkin fruits contain active compounds such as saponins, tannins ...
Indrawan Aditya +2 more
doaj +3 more sources
A Precise Segmentation Algorithm of Pumpkin Seedling Point Cloud Stem Based on CPHNet [PDF]
PlantsAccurate segmentation of the stem of pumpkin seedlings has a great influence on the modernization of pumpkin cultivation, and can provide detailed data support for the growth of pumpkin plants.
Qiaomei Deng +6 more
doaj +2 more sources
Effect of Ultrasonic Treatment on the Quality of Pumpkin Juice Fermented by Yeast [PDF]
FoodsTo investigate the effect of ultrasound on the quality of pumpkin juice fermented by yeast, ultrasound (power range 0–400 W, duration 10 min) was used to assist the yeast fermentation of pumpkin juice.
Wenhui Pan +6 more
doaj +2 more sources
Chemical Characteristics and Sensory Analysis of Cake Enriched Pumpkin Flour to Improve Food Security [PDF]
E3S Web of Conferences, 2023 Pumpkin contains a lot of vitamins A, B, and C, as well as minerals and carbohydrates. The use of local flour as a replacement for wheat flour is still being researched.
Waryat, Sunarmani, Kurniasih Titin
doaj +1 more source
THE IMPORTANCE OF PUMPKINS AND OIL GOURDS IN ROMANIA [PDF]
Annals of the University of Oradea: Economic Science, 2023 In my article, I chose one group of cucurbits, the oil pumpkin. The pumpkin can be considered an old cultivated plant dating back hundreds of years, but the importance of the oil pumpkin can be traced back to the last 10 years.
Margit CSIPKÉS
doaj +1 more source
QTL analysis of early flowering of female flowers in zucchini (Cucurbita pepo L.)
Journal of Integrative Agriculture, 2023 Early flowering promotes early maturity, production, and the capacity to counteract biotic and abiotic stresses, making it an important agronomic trait in zucchini.
Shu-ping QU +7 more
doaj +1 more source
Food Chemistry Advances, 2023 Fruit and vegetable waste is a rich source of bioactive compounds that can be extracted or transformed into high-value products. In some parts of India, pumpkin leaves and flowers are rarely eaten as food.
Sanjukta Kar +2 more
doaj +1 more source
Higher-Quality Pumpkin Cultivars Need to Recruit More Abundant Soil Microbes in Rhizospheres
Microorganisms, 2022 Two different qualities of pumpkin, cultivars G1519 and G1511, were grown in the same environment under identical management. However, their qualities, such as the contents of total soluble solids, starch, protein, and vitamin C, were significantly ...
Yan Sun +6 more
doaj +1 more source